Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 10 servings
- 1 1/2 cups udad dal with skin on . Cook the dal until really tender you can use the whole or halved lentil, pressure cooker works best for this, but you can also presoak overnight, then cook on the stovetop in a hardy pan, covered with at least an inch of water, for an hour or until the dal gets really soft
- 1 tsp vegetable oil
- 2 tbsp coriander powder
- 2 tsp garam masala
- 2 tsp cumin powder
- 1 tsp cumin seeds
- 1 tsp cayenne pepper
- 1/2 tsp turmeric
- I-inch knob of ginger, finely grated
- 1 tbsp garlic paste
- 11/2 cups tomato puree
- 1/4 cup kasoori methi or dry fenugreek leaves, sold at Indian stores
- Salt to taste
- 1 tbsp vegan butter
- 1/2 cup chopped coriander (use spring onions for a fun variation-- I did. Use the green and white parts of one bunch)
Heat the oil. Add the cumin seeds. When they darken slightly, add the ginger and garlic and saute for a few seconds, then add the coriander and cumin powders, tomato puree, kasoori methi, cayenne and turmeric.
Stir and cook until the tomato puree darkens and most of the moisture has evaporated.
Add the cooked dal and stir well to mix. If the dal is too thick, add water to make it more fluid-- you want it to be runny but still fairly thick.
Bring the dal to a boil, lower the heat, and let it simmer for another 10 minutes.
Add the garam masala, stir in, and then add the vegan butter and salt to taste.
Sprinkle on the coriander or spring onions, turn off the heat, and serve hot with some rice or naan.
Calories: 112kcal | Protein: 5g | Fiber: 5.1g